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More in Fruits

Apr. 22, 2013

Article

Kobe Beef with Sweet Red Wine Pear Maki

From: Chef Ting Yen, Oishii Restaurant, Boston...More
Apr. 22, 2013

Article

Thai Pork and Mango Salad with Mango-Mint Dressing

Yield: 12 servings...More
Apr. 22, 2013

Article

Thai Prawn Curry with Grapes and Fresh Basil

Yield: 6 servings....More
Mar. 8, 2013

Article

Roasted Chicken with Cherry and Almond Wild Rice

From: Chef/owner Jasper Mirabile, Jasper’s, Kansas City, MO....More
Mar. 8, 2013

Article

Buckwheat Risotto with Pear-Cippolini Chutney

From: Chef Chris Franz, Rattlesnake Club, Detroit....More
Feb. 13, 2013

Article

Restaurants celebrate National Margarita Day with special promotions

Feb. 22 is filled with splashy promotion potential for full-service restaurants....More
Feb. 8, 2013

Article

Pulled Duck Sandwich with Dried Fig Relish and Toasted Peanuts

From: One Flew South, Atlanta....More
Feb. 8, 2013

Article

Blue Cheese and Bacon Jam Panini with Caramelized Pears

From: Chef Chris Franz, Rattlesnake Club, Detroit...More
Nov. 30, 2012

Article

Blue Cheese-Stuffed Dates

Adapted from chef/cookbook author Joanne Weir....More
Nov. 30, 2012

Article

Parma Ham and Fig Pouches with Winter Fruits

Adapted from a recipe by Piero Selvaggio, Valentino, Santa Monica, CA....More
Oct. 4, 2012

Article

California Avocado Mint Chip Whip

From: Chef Kim Haasarud, Liquid Architecture...More
Oct. 4, 2012

Article

Pear Dauphiné

From: Kelley Swenson, formerly of Ten 01, Portland, OR...More
Oct. 4, 2012

Article

Grape & Peanut Custard Tart

From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Café, Costa Mesa, CA. This recipe was a runner-up in the Southern Peanut Growers 2012 Chefs’ Recipe Contest....More
Oct. 4, 2012

Article

Mini Mango Lime Mousse Tart

Yield: 60 mini tarts....More
Oct. 4, 2012

Article

Pear & Apricot Bread Pudding

Yield: 24 servings....More
Oct. 4, 2012

Article

Wisconsin Brie With Crispy Apple Fritters, Salted Caramel and Apple Butter

From: Chef Dean Maupin, Keswick Hall, Keswick, VA...More
Oct. 4, 2012

Article

Mascarpone Cake with Vanilla Bean and Orange Mascarpone Gelato

From: Pastry Chef John Hui, Pebble Beach Resorts, CA...More
Oct. 4, 2012

Article

Sweet somethings

Revisiting retro desserts has resulted in many creative restaurant offerings....More
Aug. 30, 2012

Article

Roasted Sausages and Grapes

Johanne Killeen, of Al Forno Restaurant in Providence, RI, offers this recipe for roasted sausages with grapes...More
Aug. 30, 2012

Article

Apples and Bourbon

Elad Zvi, co-founder of Bar-Lab in Miami Beach, FL, provides this recipe for Bourbon garnished with apples...More
Aug. 30, 2012

Article

Peach Bellini

This recipe for a Peach Bellini cocktail calls for fresh frozen peach slices from Dole...More
Aug. 30, 2012

Article

Grilled Grape and Arugula Salad

This recipe for a Grilled Grape and Arugula Salad comes from Carpe Diem Restaurant in Charlotte, NC...More
Feb. 1, 2012

article

Restaurant Hospitality

Eve's Potato Works

From: Cathy Dunlap, Eve's Garden Cafe, Applegate, OR...More
Feb. 1, 2012

article

Restaurant Hospitality

Berry Blue Smoothie 1

Yield: 4 servings (about 5 cups). 2 cups fresh or slightly thawed frozen blueberries 1 8-oz. container lowfat vanilla yogurt 1 cup milk 1 can (6 oz.) unsweetened pineapple juice 3 Tbsp. honey 1½ cups ice cubes (about 16 cubes) In container of an ......More
Dec. 1, 2011

article

Restaurant Hospitality

Grilled Corn "Elotes Loco"

From: Chef Tim Spinner, Cantina Feliz, Ft. Washington, PA...More

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